Ginger and amla pickle (Ingi, nellikai oorugai)

Ginger and amla pickle (Ingi, nellikai oorugai) - preparation time 20 mins
We used to include ginger in most of our dishes. It have medicinal properties and good for digestion. When i was preparing amla pickle i thought of including ginger to the recipe. Because ginger is spicy it might suppress the distinct bitter like taste of amla.
Make this pickle using fresh amla and ginger. The flavour of amla and spicy ginger taste will be present in this pickle. Try in little quantity and use so we don't require any preservative and will be fresh.

Ingredients:-
Boiled amla - 10 remove the seed and chop to small cubes
Ginger - one small cup grated (about 50 gms.Wash, peel the skin and grate)
Red chili powder - 1 to 2 tsp (according to your spice level)
Salt - as per taste
Sesame oil - 3 tbsp
fenugreek seed and Mustard seed - 1/2 tsp (Roasted and ground)
Turmeric - 1 tsp
Tamarind paste - 1/4 tsp
Jaggery syrup - 2 tbsp

Preparation method:-
In a bowl mix boiled amla pieces, turmeric, chili powder, salt along with sesame oil.
Heat a kadai, add little oil, mustard to splutter. Add the grated ginger and fry. Close it and cook for few minutes.
After few minutes add the amla, turmeric, chili, salt, tamarind paste and jaggery syrup to the ginger.
Mix well and check the spice level and adjust to your taste. When the amla is too sour it might require more chili powder, salt and jaggery.
Cover the kadai and cook in very low flame. Remove the lid and stir frequently because we are not using much oil so the pickle will stick to the bottom of the kadai.
If you want you can add little more oil. Till the water content get removed keep stirring the pickle.
Switch of the flame and leave it to cool. When the pickle is cool transfer to a clean bottle or jar and keep. after 3 days you can refrigerate and use the pickle.

Ullunthu and pachai payaru methu vadai ( urad dhal & green gram vada)

Ullunthu and pachai payaru methu vadai ( urad dhal & green gram vada)
During a sunday i thought of making some green gram sundal and Black gram (urad dhal) vadai. As i soaked more green gram thought of keeping a small cup or handfull of soaked green gram to make sprouts and us next day. I boiled remainin green gram and made the sundal.
For making urad dhal i soaked only a small cup of dhal. I ground the urad dhal along with required ingredients but the flour became little watery and cannot make vadai. I am left with no option added the soaked green gram with this and ground to vadai flour. 
This gave birth to my new recipe :-). Actually this vadai was soft for long time. So try this recipe and enjoy eating. I forgot to take pictures.

Ingredients:-
Urad dhal - 1 cup (washed and soaked for 1 hr)
Green gram - 1/2 cup (washed and soaked for 3 hrs)
Salt - required amount
Green chili - 2
Onion - 1 (finely chopped)
Curry leave - 10 (finely chopped)
Ginger - 1 inch piece
Oil - To deep fry

Preparation method:-
Remove water from soaked urad dhal, chili, ginger, salt and grind in the grinder for few mins. Add soaked green gram and  ground to smooth fluffy vadai dough. 
Mix the chopped onion and curry leave to the vadai dough.
Heat the oil for deep frying. 
Make small ball in the flour and make vada using the plantain leaf or plastic sheet or silver foil and fry in medium hot oil. If oil is too hot the vada will get burned so cook in medium flame.
When cooked and golden brown remove from oil and transfer to bowl. If excess oil remove using tissue.